Bread & Cup utilizes local produce at Farmer’s Market

The Farmer's Market offers fresh, locally grown food to Lincolnites every Saturday morning from May to September.

Haymarket restaurant Bread & Cup takes advantage of the market and uses produce bought there in its dishes.

"It's extremely convenient because my restaurant is so close to the market," said Bread & Cup owner and chef Kevin Shinn. "I think knowing where (the food's) been grown and who grew gives it a story."

Shinn lets his customers know where he buys the food he serves in his meals.

"For some people, it makes a difference," he said. "I think the flavor and the taste speaks for itself. And the way we prepare them makes it look better and brighter on the plate."

The produce goes into various dishes, such as vegetable fritters.

"We refer to it as a seasonal canvas we can apply different plates to," he said.

The Farmer's Market only lasts a couple of months, but Bread & Cup continues to use vegetables from the market all year.

"We try to do all we can to preserve the harvest," Shinn said. "We do what we can up to a point."

In order to preserve food, the company dries tomatoes and processes strawberries.

"We simplify our vegetable menu and try to have more of a focus on meat and protein (when the market is closed)," Shinn said.

Bread & Cup buys pork and meat locally because it is close by, he said.

At the Farmer's Market, the price for food can be more expensive, but Shinn said he doesn't haggle with the vendors.

"Sometimes, people give me a whole sale discount because I'm buying so much," he said, adding that he doesn't want to low-brow anyone.

kimbuckley@dailynebraskan.com